• Make sure the caterer is licensed or you may be liable if something happens.

• If outdoors, make sure they have refrigeration.

• Find out how they dress.

• What is the estimated cost per person for a seated dinner? Buffet? Cocktail reception? Open bar? What does the cost include?

• What is the ratio of waiters to seated guests 
  (It is usually 1 to 20)

• Do you have a set menu? Can the menu be modified?

• Can the kitchen staff adhere to special dietary restrictions for some guests who may be diabetic, kosher, vegetarian?

• Do you have liability coverage-including liquor liability?

• Can you supply me with a list of references? (Contact two)

• How much advanced time is needed to confirm a reservation?

• Can I arrange to view the catering of another wedding reception to check the food display, service style, flow organization? Can we arrange to taste foods on the menu you suggest?

• Do you set the tables? Provide linens? Order floral arrangements Coordinate the music?

• What additional charges might be incurred other than the food, beverages, and rental of requested extras?

• What is the policy for payment, tipping? (some caterers request cash, others accept checks or credit cards. Some include gratuities in the base or overall price, others do not.)

• How much advanced time will you need to set up?

• Can you send me a conformation letter including the wedding date and time, names of service help, tipping policy, decorating time, color schemes, menu, cost per person?

• Can I see available linens? What is the additional rental cost?

• How much food is enough? (10-12 hors d'oeuvres per person is adequate. With buffets, offer a choice of two entrees.)

• Will the hors d'oeuvre's be hand served or on a buffet?

• How much are your overtime and cancellation costs?

• Can you give me a ceiling on anticipated price increases? (Caterers quote final prices 90 days prior to the wedding. Due to rising food costs, an increase might be 10%)

• When will the wedding cake be delivered (if your caterer will provide you with one)? Is the cake cut by the banquet staff?

• Can we go over placement at the head table--On a raised platform or floor level, dais or round table?

• Will you feed the photographers, the musicians?

• What is the guarantee requirement for number of guests?

• When must I provide a final guest count?

A SNAFU ALONG THE WAY
(A Note from the Editor)

One recent bride-to-be told us of an unexpected snafu regarding their wedding reception plans.  At the time the bride gave a deposit on the reception site some months back, valet parking was included in the package price as detailed in the reception site's brochure.  While the deposit did hold the site, when it came time to sign the contract and turn in the final menu selections the valet parking was no longer free.  Consequently, the bride decided to go without the valet parking.  Fortunately, everyone is still happy and menu prices did not also increase but it is important to ask about expected price increases and review your contract carefully.  If a brochure states that an item is included with your package, double check your contract as well to be sure it states the same.